20,679 results in Academic literature

2021Academic literature96 citations4 claims extractedDOI

Pulsed ultrasound assisted extraction of protein from defatted Bitter melon seeds (Momardica charantia L.) meal: Kinetics and quality measurements

Mohan Naik, Venkatachalapathy Natarajan, Nikitha Modupalli +2

LWT

Proteins in Food Systems

Bitter melon seeds (BMS) are a one such by-product discarded from Bitter gourd processing industries. In this study our aim was extraction of protein from defatted Bitter melon seeds meal using...

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2021Academic literature96 citations9 claims extracted Open Access

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Pulsed ultrasound assisted extraction of protein from defatted Bitter melon seeds (Momardica charantia L.) meal: Kinetics and quality measurements

Food Matrix Effects for Modulating Starch Bioavailability

Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers

Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS

Inulin as a functional ingredient and their applications in meat products

Nutrition in the Intensive Care Unit—A Narrative Review

Selenium Alleviates the Adverse Effect of Drought in Oilseed Crops Camelina (Camelina sativa L.) and Canola (Brassica napus L.)

Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature

Microencapsulation of food bioactive components by spray drying: A review

Behavioral impacts on residential food provisioning, use, and waste during the COVID-19 pandemic

Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria

<i>Bacillus subtilis</i> natto as a potential probiotic in animal nutrition

The interaction mechanisms, and structural changes of the interaction between zein and ferulic acid under different pH conditions

Urolithins: The Gut Based Polyphenol Metabolites of Ellagitannins in Cancer Prevention, a Review

Zein as a structural protein in gluten-free systems: an overview

Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects

Structural variations of rice starch affected by constant power microwave treatment

Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement

Effect of germination treatment on the structural and physicochemical properties of quinoa starch

An Alarming Decline in the Nutritional Quality of Foods: The Biggest Challenge for Future Generations’ Health

Copper in cancer: from limiting nutrient to therapeutic target

The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences

Influence of oleogel/hydrogel ratios and emulsifiers on structural and digestion properties of food-grade 3D printed bigels as carriers for quercetin and catechin

Traditional and New Microorganisms in Lactic Acid Fermentation of Food

The gut hormone Allatostatin C/Somatostatin regulates food intake and metabolic homeostasis under nutrient stress

Understanding Sex Differences in Childhood Undernutrition: A Narrative Review

Resolvins, Protectins, and Maresins: DHA-Derived Specialized Pro-Resolving Mediators, Biosynthetic Pathways, Synthetic Approaches, and Their Role in Inflammation

An applicable method for extraction of whole seeds protein and its determination through Bradford's method

Pea protein composition, functionality, modification, and food applications: A review

Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties

Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

Exploration of emerging environmental pollutants 6PPD and 6PPDQ in honey and fish samples

Modification of grass pea protein isolate (Lathyrus sativus L.) using high intensity ultrasound treatment: Structure and functional properties

Analysis of environmental driving factors on Core Functional Community during Daqu fermentation

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics

Characterization of Short Chain Fatty Acids Produced by Selected Potential Probiotic Lactobacillus Strains

Anticancer, antioxidant, antiviral and antimicrobial activities of Kei Apple (Dovyalis caffra) fruit

Combined antimicrobial effect of bacteriocins with other hurdles of physicochemic and microbiome to prolong shelf life of food: A review

Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators

Characteristics, pathogenic mechanism, zoonotic potential, drug resistance, and prevention of avian pathogenic Escherichia coli (APEC)

Study on the Effect of Salt Stress on Yield and Grain Quality Among Different Rice Varieties

Chitosan microcapsules: Methods of the production and use in the textile finishing

Generational differences in food management skills and their impact on food waste in households

GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu

Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages

Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications

The Recent Trend in the Use of Multistrain Probiotics in Livestock Production: An Overview

Natural sweetener Stevia rebaudiana: functionalities, health benefits and potential risks

Process optimization of intermediate-wave infrared drying: Screening by Plackett–Burman; comparison of Box-Behnken and central composite design and evaluation: A case study

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